Vegan Cream Cheese
Made with simple ingredients, this cashew-based vegan cream cheese recipe is perfect for spreading on bagels, sandwiches, or wraps.
Servings: 8
Calories: 96kcal
Equipment
Ingredients
- 1 cup raw cashews, soaked
- 2 teaspoons white or yellow miso paste
- 1½ Tablespoons fresh lemon juice
- ¼ cup coconut milk (or soy milk)
- ½ teaspoon apple cider vinegar
- ½ teaspoon onion powder
- fresh dill or chives (optional)
Instructions
- Put the cashews in a small pot with water and heat to a gentle boil for 2 to 3 minutes to soften them. Alternatively, soak the cashews in water overnight to make this spread raw vegan.
- When cashews have softened, drain and add them to a high powered blender with miso paste, onion powder, lemon juice, coconut milk, and apple cider vinegar.
- Blend until smooth and creamy. Enjoy immediately or refrigerate for a few hours to chill. Top with fresh herbs, if using.
- Add (optional) fresh dill, chives, or other herbs, if using.
Notes
Storage: Enjoy immediately or transfer to a mason jar or other airtight container and refrigerate to chill. This vegan cream cheese keeps well in the refrigerator for up to 5 days.
Nutrition
Calories: 96kcal | Carbohydrates: 6g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 61mg | Potassium: 123mg | Fiber: 1g | Sugar: 1g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
